Hi Rose and all, Tried baking your Cocoa Brownies from Rose’s Christmas Cookies book today. The center of the brownies rise up higher and cracked, and could not bake evenly. The center was baked only after 55 mins (on 160C). By the time the center of the brownies is baked, the sides are over baked. Would you/anyone please help to provide some suggestions?

I think the general concensus with Brownies is that the centre should not be FULLY baked but still a little moist when tested toward the end of baking. I’ve always understood that when the edges are baked and the centre, when tested with a skewer, should show a little moisture is the time to take them out. Do others agree?

I would agree with Jeanette that the centre should be moist but definitely not runny as you describe, and the surface should be dry looking and slightly cracked but level. I haven’t made this recipe but have made several that are similar in that they don’t call for leavening or aeration of the batter and I’ve definitely never experienced what you describe. My first thought is pan size…..did you use the 8” square pan that’s recommended? Oven temperature may be a factor…..do you know it to be accurate?

I’m sure more knowledgeable forum members would have other suggestions for you but I must say I’m tempted to bake a batch myself - they look so easy and have received great reviews on this forum

We bake the cocoa brownies a lot- so easy and very delicious. They should bake to an internal temp of about 185F, which is lower than the 190F+ temps that most cakes are baked to. At the point that they are done, the sides have just begun to rise and puff, but the center is still a little dipped, it won’t have puffed yet. After cooling they are flat.

It does sound like your pan is larger than called for, or it is dark or glass and needs to have the oven reduced 25F to compensate, or maybe the oven is running hot. Could any of those be the problem?

Hi Rose and all, Tried baking your Cocoa Brownies from Rose’s Christmas Cookies book today. The center of the brownies rise up higher and cracked, and could not bake evenly. The center was baked only after 55 mins (on 160C). By the time the center of the brownies is baked, the sides are over baked. Would you/anyone please help to provide some suggestions?

You may be using a dark pan that will tend to cook the outsides faster. Reduce the temperature. Also, you should consider using bake-even strips around the outside of the pan, which will slow the cooking of the edges.

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